Directions

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Working one at a time, dredge chicken in parmesan mixture until evenly coated.
3. Heat butter and vegetable oil in a large cast iron skillet over medium heat.
4. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
5. Stir in garlic until fragrant, about 1 minute.
6. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
7. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
8. Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
9. Serve immediately.